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Turkey And Wild Rice Salad
=== SALAD ===
3 cups diced cooked turkey
= (preferably white meat)
2 cups leftover cooked wild rice
1/2 cup rehydrated cranberries drained
= (to rehydrate dried cranberries, pour
boiling water over 1/2 cup cranberries,
let sit for 10 minutes, and drain)
1/4 cup diced red onion
1/4 cup diced yellow pepper
=== DRESSING ===
1/2 cup raspberry vinegar
2 tablespoons olive oil
2 tablespoons minced fresh parsley
1 tablespoon minced scallions
Freshly-ground black pepper to taste
6 Servings
Combine all salad ingredients. In a blender, combine all dressing ingredients. Pour the dressing over the salad and toss well. Serve at room temperature.
This recipe yields 6 servings. Serving size: 1 cup.
Exchanges Per Serving: 3 Very Lean Meat, 1 Starch, 1/2 Monounsaturated Fat.
Nutrition Facts: Calories 222; Calories from Fat 63; Total Fat 7g; Saturated Fat 1g; Cholesterol 49mg; Sodium 49mg; Carbohydrate 16g; Dietary Fiber 2g; Sugars 4g; Protein 24g.
